Ingredients
- 2 (8 oz) packages Cream Cheese: The foundation of the cheesecake filling, providing a rich and smooth texture. Ensure it’s softened cream cheese to blend easily.
- 2 (8 oz) cans Crescent Roll Dough: Acts as both the crust and the churro topping, offering a flaky and buttery base. Use Pillsbury brand for best results.
- 1 cup Brown Sugar: Adds depth and a hint of molasses flavor, enhancing the overall sweetness.
- 2 tablespoons Cinnamon: Essential for that classic churro flavor, giving a warm and spicy kick. This contributes to the cinnamony goodness of a churro.
- 1/2 cup Butter (1 stick): Used to create a buttery crust and to mix with cinnamon sugar for the topping. Melted butter ensures even distribution.
- 1 teaspoon Vanilla Extract: Enhances the flavor of the cream cheese filling with a subtle sweetness. Vanilla and beat till smooth for optimal flavor integration.
- 3 large Eggs: Bind the filling together, ensuring a smooth and cohesive texture.
- 1/2 cup Sour Cream: Adds tanginess to the filling, balancing the sweetness of the dessert.
- 2 tablespoons Cornstarch: Helps stabilize the cheesecake filling, preventing cracks and ensuring a creamy consistency.
Instructions
Preheat the Oven: Preheat your oven to 350°F (175°C). Ensuring the oven is fully heated before baking helps the cheesecake set evenly.
Prepare the Crust:
Unroll the crescent roll dough onto a parchment-lined 9×13 inch pan. Ensure the dough covers the entire bottom and slightly up the sides for a sturdy crust.
Melt the butter and brush it evenly over the dough using a pastry brush or a spoon.
In a separate bowl, mix brown sugar and cinnamon. Sprinkle half of the cinnamon sugar mixture generously over the buttered dough to infuse the crust with that classic churro flavor.
Sprinkle the remaining cinnamon sugar mixture on top for added sweetness and crunch.
Prepare the Filling:
In a large mixing bowl, beat the cream cheese until it’s smooth and free of lumps. This ensures a silky texture in your final cheesecake.
Incorporate the vanilla extract and sour cream into the cream cheese mixture. These ingredients add depth and tanginess, balancing the sweetness of the crust.
Gradually add cornstarch to the mixture, blending continuously to stabilize the filling.
Assemble the Cheesecake Bars:
Pour the prepared cream cheese filling over the cinnamon-sugar crust, spreading the cream cheese mixture evenly to cover the entire surface.
Gently press the edges of the crescent dough to seal the seams together. This prevents the filling from leaking out during baking.
Sprinkle the remaining cinnamon sugar mixture over the top of the cheesecake filling.
Bake the Cheesecake:
Place the assembled cheesecake in the oven and bake for about 30 minutes, or until the top is light brown and the filling is set.
Cool and Chill:
Once baked, remove the cheesecake from the oven and let it cool on a wire rack.
Chill in the fridge for at least 3 hours to allow the filling to set completely.
Serve:
Cut the cheesecake into squares for an elegant presentation.
Optional: Drizzle with caramel sauce or serve with a scoop of vanilla ice cream.
Notes
- Variations: Add a drizzle of caramel sauce, swirl in some melted chocolate for a chocolate version, or incorporate snickerdoodle dough sheets for extra texture.
- Storage: Store in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
- Serving Size: Each cheesecake bar serves approximately 12.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 bar
- Calories: 450
- Sugar: 35g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 100mg
Keywords: churro cheesecake bar, dessert, crescent dough, crust, tangy cream cheese filling, cheesecake filling, cinnamony goodness of a churro, crunchy, buttery, flaky, crunchy cinnamony goodness